Peach Ice Cream
Ingredients
The Ice Cream:
- 3 overly ripe peaches
- 1 14.5-oz. can coconut milk
- 2 egg yolks
- 1/4 cup honey
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yields: 1 serving
Directions
1. Peel and pit the peaches. Mash the flesh in a bowl or puree in a food processor depending on your desired consistency for the end product. Place into the refrigerator to chill.
2. Whisk together the egg yolks, honey, vanilla, lemon juice, and salt in a medium glass bowl. Set aside.
3. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 5 minutes. Stir regularly until thickened, making sure it does not boil. Remove from heat and allow to cool. If there are any lumps, strain through a fine mesh strainer. Place in the refrigerator until completely cooled.
4. Stir the peaches into the chilled custard base and process in an ice cream maker according to the manufacturer’s instructions. Place in a parchment-lined bread pan in the freezer until set. Serve cold.
Notes
Ripe, juicy peaches provide the main flavor, but egg yolks are also incorporated into this recipe. This produces a creamy, custard-like result, rather than having the icier consistency of sorbet.
Credit: Paleo Grubs
